Soils with a predominantly calcareous structure and old strains with low individual production in small and compact clusters.

Harvest

Grapes harvested by hand in traditional boxes.

Vinification

Soft pressing of the whole grapes to obtain and ferment only 40% of the flowering must at controlled temperature.

Aging

In steel tanks until spring on its own yeasts. Foaming: blending of the cuvée using, together with the wines of the vintage, a good 30% of wines from old harvests of the same vineyards aged in magnum to give complexity and uniqueness. Drawing with selected yeasts in the company and aging in the bottle for years until the natural balance is reached. The wine is disgorged without the addition of liqueurs and is left to evolve for a further 2 months before being released on the market. Translated with www.DeepL.com/Translator

Alcohol

12.50% by volume

Matching

It accompanies with extreme elegance the finest and most delicate dishes such as raw fish and shellfish, but as it ages it is a worthy companion of noble cold cuts, boiled meats and stews.

Ballabio

Born at the start of the century, in 1905, it is one of the most long-established Italian wineries and one of the oldest in the Oltrepò Pavese.
To speak of its founder, Angelo Ballabio, today, is to remember a rare man, loved and known as the “local...

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